How To Roast Chickpeas

Learn how to roast chickpeas. Crunchy and flavorful, they make a great, healthy snack. This post will teach you how to roast chickpeas perfectly using my foolproof recipe!

Hi Friends!

Today we have another second-look post. I first shared this recipe back in 2012 but it needed a facelift! If I’m being totally honest, I’m not crazy about chickpeas just plain. I don’t particularly like them on salads or in a casserole. But grind them up into hummus and you’ve got my attention. Roast them into crunchy little puffs to snack on and it’s fairly likely I could eat a whole can in one sitting.

Roasting chickpeas can be a tricky beast. I’ve had many failed batches. Through trial and error, and a little luck, I’ve figured out a few secrets and I thought I’d share them with you!

How To Roast Chickpeas

Ready? Three secrets to perfectly roasted chickpeas:

Don’t use too much oil. It will make them soggy and they will never get crispy. I often use this Misto to spray mine (aff link). If you don’t have one, use about 1/2 tsp per can of chickpeas. Just enough to coat so spices can stick!

Don’t crowd the pan. Use a large baking sheet, especially if you’re roasted two cans at once so there’s enough room for air to circulate around them. These are my favorite pans (aff link)

Start them in a cold oven, roast them and then leave them in the oven as it cools back down.

That third one is the one that came about by accident. A few years ago I REALLY wanted roasted chickpeas…but I was running late for a workout. I didn’t have time to let the oven preheat so I threw them in there right when I turned the oven on, let them roast as long as I could and then shut off the oven, left them in there and hoped for the best.

Did you make this recipe?

Play around to find your favorite spice mix. I usually choose cayenne and paprika but they’re also good with curry powder!

You will inevitably end up with a few burned ones, but I just tested this method out again last week, once with only one can and once with two cans at once and both times I only ended up with a handful burned ones in the whole batch. It might be a little trial and error with your oven as well depending on how hot it tends to run.

Don’t forget to use a big pan if you do two cans at once! Leave them in the oven for at least an hour after you turn it up, but really, you can leave them in there until it gets totally cold if you want to.

I like to make a batch right before I go to bed then just shut off the oven and take them out in the morning.

Look good?! Don’t forget to share with friends on Pinterest and Facebook!

Healthy snacks like these chickpeas are great to add to your weekly food prep routine so you have them on hand during busy weeks. If you liked this post, you’ll love my ebook – The Ultimate Guide To Food Prep. It dives into even more detail about how to food prep, troubleshoots common problems and provides tons of tips to make it easier! Click the image below for more details!

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Comments

I LOVE chickpeas in all forms it seems, but they are a favorite protein-packed snack for me and the kids these days that’s a lower fat option than eating nuts all day. I usually buy them pre-made, but that’s pretty pricey, so I should probably roast them at home more often.

I had soaked over night and then cooked up a full 1 lb.bag of chick peas and then decided to freeze them till I was in the mood for hummus….I heard about this snack and it sounded like a good idea to me..I tried making them many ways but they were always still wet/soft in the middle. So after my last failure- soft seasoned peas…yuck… and since I had them seasoned up and had nothing to lose…I popped them in my oven- on 170 and went to bed. In the morning they were dried to perfection and the best ever. I took them to a party and everyone loves them.

Do I have to soak the dried chickpeas at all? Or, can I just slow roast them at a lower temp for a longer period of time like when I make kale chips? I have MS and am trying to eat healthier and lose weight but I need to make things that take very little energy. I have a 5 lb bag of chickpeas I purchased and need to use them and the roasted chickpeas sound delicious!

It’s been a while since I made a batch of roast chickpeas, but I love them so much! I have definitely made the mistake of not letting them cool completely before putting them in a container. I have also made the mistake of eating them all before putting them into a container… haha! Happy Friday!

I’ve been all about the roasted chickpeas lately and making a good batch took lots of trial and error. One of my favorite ways to season is with Cajun seasoning. I’m going to have to try your tip about the cold oven!

I am SO happy that you posted this because I quit trying because my chickpeas never came out right..only half of them would make it or they would be soggy, it was one of those things I just gave up on..but I do LOVE coconut oil wrapped chickpeas with cinnamon and nutmeg..I swear its like a protein packed meal with a dessert taste! Thanks for sharing your secrets xo C

These look wonderful! I just tried them and burnt them though. I think it was because I took the skin off?? There was still 20 minutes left on the timer, I went do their ’10 minute’ shake and about half were black as can be, the others were shrunken up to itty bitty things. Nice and crunchy though…hehehe I AM going to give this another try tomorrow after I buy another can at the store!!
P.S. I found an easy way to take the skin off….spread them out on a paper towel and with another paper towel, rub them in circles (the entire tray, like with a paper towel in your palm)….the skins come right off! i was just trying to dry them good….found out after I had taken most of the skins off already….

i just tried these and I took the skin off and they burnt. So I tried again by lowering it down to 385.. Burnt again, even faster! Ugh I’m going to try again though… Is baking longer at a lower temp better? Or maybe it’s taking the skin off that makes them burn..

hmm you’re the second person who said they burned and you both took the skins off. i haven’t tried it that way to i don’t know, but it might be the reason. you could try them with the skin on…start watching about 1/2 way thru in 5 minute increments and turn it off when you see a couple get close to burned. or if you want the skins off then you might have to lower the temp.

One question for you – does the 45 minutes start as soon as you put the chickpeas in the oven (when it’s cold) or does the 45 minutes start once the oven is up to temp, as in your chickpeas have been in there already for 10 minutes while the oven warms up, and then you’d cook for another 45 minutes? Like 45 minutes at 425 versus 45 minutes with the heat on? Also, couldn’t get the recipe to print using the print button for some reason (just on this recipe – haven’t had a problem with your recipes in the past). Thanks!

I just found this recipe on Healthy Aperture. It was perfect! I was afraid of burning so only cooked for 30 minutes in the toaster. Next time I might try a little longer, but definitely an improvement over my previous attempt ( with a different recipe). Thanks for the tips!

425 for 40 minutes in my oven. But the time starts when you put them in a cold oven. So you put them in the oven, set it to 425 and immediately start the timer for 40 minutes. It’s not 40 minutes from the time it reaches 425.

Lots of problems with mine. They were way over done & lots burned by 30 minutes. Also needed more spices, plus more oil to make the spices stick. I used a convection oven at same temperature. Could that be a problem?

This recipe for roasted chickpeas are the best. They came out of the oven toasted and crunchy. Made them for my wine party people loved them but was a little to spicy so they didn’t get eaten much. I would defiantly recommend this recipe to everyone who loves chickpeas. Now I am going to try other spices on them.

🙁 I just followed the recipe and they burnt from being in the oven for 40 minutes…..BUT I will not let this experience discourage me and I will try again soon but for only 30-35 minutes. I will let you know how the second run goes! Do you think it makes a difference in cooking time if the chickpeas are canned vs. cooking them yourself (from dried chickpeas) as I am trying to limit the amount of canned goods my family and I consume?

Made these on Friday March 4, 2016 forgot what temperature to roast at so I put them in at 350 degrees for 40 minutes shaking pan every 10 minutes. Also preheated the over too. Rubbed off the skins, tossed with oil and seasoning. Let cool in oven and they turned out fabulous. Crunchy and very tasty. Definitely making these regularly. Thanks Lindsay!

Ok, after reading most all the reviews here is what I did and the results.

First of all this is based on baking in a convection bake oven, but I will comment at the end regarding my thoughts on a regular oven.

1) I didn’t have a mister for the oil so I sprayed the baking sheet lightly with a vegetable spray, I used Pam.

2) After draining and rinsing the chickpeas I spread them out on a few sheets of paper towels I placed on the counter top then patted them dry best I could with another layer of paper towels on top.

3) I left the skins on.

4) I then transferred the chickpeas from the paper towels to the lightly sprayed baking sheet. I lightly sprayed them one more time and then shook the baking pan to roll them around in the cooking spray.

5) I sprinkled cayenne pepper and paprika and a little sea salt on top and shook the pan again. I tasted one of the chickpeas and determined it needed more spice and then shook the pan.

6) I then placed the pan in the “COLD” oven and turned it on convection bake at 425 degrees (which is 400 in a regular oven).

7) I watched them closely and shook the pan every 10 minutes to keep them from sticking and to watch for burning. After 30 minutes I tasted a couple (watch out they are hot) and was happy with the crispness, inside and out. I turned off the oven and opened the oven door slightly and left them in there another 5 minutes, just in cast. Cooled them off and chowed down.

I’m happy with my outcome and will try different combination of spices

[…] minimal effort and has loads of potential flavour-wise. My fellow blogger buddy Lindsay has a great DIY tutorial, and if you just don’t have the time, I love The Good Bean’s roasted chickpea snacks, […]

[…] School is OFFICIALLY back in session, which means that routines are back into full force and time saving tips are in high demand!! The most loving thing that you can do for your little one (and yourself as a role model) is to properly fuel their growing bodies and brains with high quality nutrition! Now I know that this is a lot easier said than done, as our little munchkins can be picky little eaters at times and of course time is at a premium. Here are my top picks for kid-taste-bud-tested and adult-time-sensitive-approved: Healthy Snacks For After School! ​ 1. PUMPKIN AND CINNAMON SPICED APPLES: This snack tastes just like apple pie, without all the added WHOA sugars and WHOA pastry! Learn more about Go and Whoa Sugars here! How To: Slice and chop an apple into bite-size pieces, sprinkle with pumpkin spice, and cinnamon to your liking, stir the apples around, option to warm them up in the microwave for 30 seconds or in a pot over medium heat on the stove. 2. CRUNCHY ROASTED CHICKPEAS: Chickpeas are an excellent source of fibre and protein that will curb sugar cravings and keep your little athletes satisfied until dinner time! This does require a little prep time and use of the oven. How To: Check out this awesome recipe! […]

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Hi, I'm Lindsay! I'm a Registered Dietitian from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, workouts and a little sprinkle of life!

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